Thai shrimp pasta

Name: Thai shrimp pasta
Ingredients: 2 tablespoons ketchup; 34 teaspoon rice vinegar; 1 12 teaspoons sesame oil; 12 teaspoon chili oil; 12 teaspoon garlic; 12 teaspoon onion powder; 1 12 teaspoons hoisin sauce; 12 teaspoon garlic; 12 teaspoon ginger; 18 cup lemon juice; 12 teaspoon mustard powder; 2 tablespoons soy sauce; 1 12 teaspoons water; 12 teaspoon crushed red pepper flakes; 14 cup sweet chili sauce; 1 teaspoon peanut butter; 1 teaspoon butter; 2 cloves garlic; 16 jumbo shrimp; 1 cup chopped vegetables (I like sprouts, mushrooms, and green onions); 1 tablespoon cilantro; 1 tablespoon peanuts; 10 ounces linguine or 10 ounces other pastas, cooked al dente; 2 tablespoons green onions, chopped

24 ingredients

7 steps

Ingredients

2 tablespoons ketchup
34 teaspoon rice vinegar
1 12 teaspoons sesame oil
12 teaspoon chili oil
12 teaspoon garlic
12 teaspoon onion powder
1 12 teaspoons hoisin sauce
12 teaspoon garlic
12 teaspoon ginger
18 cup lemon juice
12 teaspoon mustard powder
2 tablespoons soy sauce
1 12 teaspoons water
12 teaspoon crushed red pepper flakes
14 cup sweet chili sauce
1 teaspoon peanut butter
1 teaspoon butter
2 cloves garlic
16 jumbo shrimp
1 cup chopped vegetables (I like sprouts, mushrooms, and green onions)
1 tablespoon cilantro
1 tablespoon peanuts
10 ounces linguine or 10 ounces other pastas, cooked al dente
2 tablespoons green onions, chopped

Directions

1

Combine sauce ingredients (there should be 16 of them) in a blender.
2

Save 1/2 cup of the sauce for this recipe; any leftover makes for a tasty stir-fry.
3

Moving on to the pasta ingredients, cook the garlic in the butter.
4

Add shrimp and cook for 3 minutes.
5

Add vegetables, half of the cilantro, half of the peanuts, and the sauce.
6

Toss with the pasta.
7

Garnish with remaining cilantro, peanuts, and green onions.